Crab- Artichoke Casserole


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                                           PAGE 114

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CRAB-ARTICHOKE CASSEROLE

Submitted by Dorothy Deare O' Rear from Washington

1 No. Can artichoke hearts

1/2-3/4 pound fresh crab or 2 ( 6 1/2 oz) cans 

1 small can sliced mushrooms

2 Tablespoon butter

Worcestershire saucxe

1/4 cup Sherry

1 1/2 cup well-seasoned medium cream sauce

1/4 cup Parmesan cheese, grated 

           Drain the artichoke hearts and arrange in a buttered shallow baking dish. Sprinkle crab meat over the artichoke hearts. Drain mushrooms and saute in butter for about 5 minutes ; arrange over crab meat. Add Worcestershire sauce and Sherry to cream sauce; season to taste and pour over casserole. To[p with cheese and bake at 375 F. degrees for 20 minutes.

YIELD: 4 Servings

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